Sheet Pan Gnocchi, Sausage and Peppers

Sheet Pan Gnocchi, Sausage & Peppers

Photo © Credit | Source Delallo Foods

Recipe From

Delallo Italian Foods

Prep Time

15 minutes

Cooking Time

30 minutes

Total Time

45 minutes

Serves

6

If you are looking for an easy, super flavorful, midweek meal it doesn’t get any easier than this. Simply cut up some vegetables, boil some gnocchi, and bake… done.

Ingredients

1 lb. loose hot Italian sausage, crumbled
1 tsp. Italian seasoning
3 cloves garlic, minced
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 red onion, sliced
1 pint cherry tomatoes
½ tsp. red pepper flakes
3 Tbsp. extra virgin olive oil, divided
1 (16 oz.) package potato gnocchi
¼ cup freshly grated Parmigiano Reggiano
Fresh parsley, chopped (optional)
Salt and pepper to taste

Instructions

Preheat the oven to 425°F.
On a large baking tray, toss together the uncooked sausage, Italian seasoning, garlic, peppers, onion, tomatoes and red pepper flakes with 2 tablespoons olive oil.
Sprinkle with salt and pepper and shake the tray to evenly distribute the mixture.
Bake until the sausage is cooked and the vegetables are soft, about 25 minutes.
Meanwhile, bring a large pot of salted water to a boil for gnocchi. Cook the gnocchi for 3 to 4 minutes, or until they float to the top. With a slotted spoon, transfer gnocchi to a bowl.
Toss the gnocchi with the cheese and 1 tablespoon of the oil to coat.
Once the sausage mixture is cooked, remove baking tray from the oven. Add an even layer of cooked gnocchi to the top of the sausage mixture. Switch oven to broil and cook until dark golden brown, about 5 minutes.
Remove from the oven. Serve sprinkled with fresh parsley. Divide onto plates or serve family style.

Nutrition

Calories per serving: 327; Total fat: 13.9 g, 18%; Sodium: 2588.1 mg, 113%; Sugars: 16.7 g; Vitamin A: 307.7 ug, 34%; Cholesterol: 5.4 mg, 2%; Total Carbohydrates: 46 g, 17%; Protein: 8 g, 16%; Vitamin C: 215.4 mg, 239%

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